Tag Archive | Nebraska

Repost: Beer and Cheese Pasta Sauce

When I was studying at the University of Nebraska there was one IT restaurant in town that was so popular you usually had to wait a very long time to get in.  It was called Spaghetti Works and it seriously had the best pasta and best pasta sauces I’ve ever tasted in my life — and an all you can eat salad bar with most meals that made sure you were getting a very healthy lunch or dinner.

In recent years Spaghetti Works fell out of favour in Lincoln (though on my last and final visit to Nebraska the one in the Old Market of Omaha was still going strong) and the Lincoln location closed.  But its “beer and cheese” pasta sauce is/was still to die for.

I am so happy then to find a recipe for it and am sharing it now with you. Bon Appetit!

beer-cheese-sauce

Spaghetti Works Beer Cheese Pasta Sauce

8 oz. jar Cheez Whiz (I know- Cheez Whiz… but it worked well)
8 oz. Whole Milk (now’s not the time to be thinking low fat or skim)
8 oz. flat beer (I used a decent pale ale but you probably don’t want anything too hoppy or too strongly flavored also it was not flat but that only contributed a little bit of extra foaming which subsided)
8 oz. Beef Broth
5 Tbs flour
5 Tbs butter
Optional-Real bacon bits or crisp crumbled bacon

Heat Cheez Whiz, milk, beer, & beef broth to 140 degs. stirring constantly.
Melt butter in sauce pan & add flour, stir until blended, cook 2 minutes but do not brown.
Stir the roux into the the cheese mixture and heat to 160 degs. stirring constantly.
Remove from heat & add bacon bits if desired.
Serve over spaghetti or favorite pasta.

Repost: Czech Kolaches Recipe

kolaches dorothy kusakI grew up with Czech Kolaches.  Very popular across the midwest United States they are probably the best reason to travel to Nebraska, Iowa, Kansas, and other midwestern states.

Of course I haven’t been able to find them anywhere else.  So I was thrilled to find this recipe on facebook courtesy Dorothy Husak.

Czech Kolaches.
Recipe makes 56
Ingredients
2 cups whole milk
3/4 cup butter, cut up
3/4 cup shortening, cut up
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
6 cups all-purpose flour
2 packages active dry yeast envelopes
Desired filling (see below)
Powdered Sugar Icing (see below)

Directions

In a large saucepan, heat and stir milk, butter, shortening, sugar and salt just until warm (120 degreesF to 130 degrees F) and butter and shortening almost melt. Set aside and cool for 5 minutes. Stir in eggs.
In a large mixing bowl, combine 3 cups of the flour and the yeast. Add milk mixture. Beat with an electric mixer on low speed for 30 seconds or until combined. Beat on high speed for 3 minutes. Gradually add remaining flour, switching to a wooden spoon if necessary to stir in last amount of flour. (Dough will be very soft.) Cover bowl with plastic wrap and chill overnight.
Shape chilled dough into 1 1/2-inch balls. Place 2 inches apart on baking sheets lined with parchment paper. Cover; let rise in a warm place 30 minutes. Use your thumb or the back of a round measuring teaspoon to make a deep indentation in center of a few balls at a time. Spoon about 1 teaspoon filling into each indentation. Repeat with remaining balls and filling.
Bake one or two pans of kolaches at a time at 325 degrees for 12 to 15 minutes or until lightly golden on the bottoms. Immediately remove to racks; cool slightly. If you like, drizzle with icing before serving.

 

Poppy Seed Filling: In a coffee grinder or small food processor blend 3/4 cup (4 ounces) poppy seeds until fine. Set aside. In a small saucepan combine 1/2 cup milk, 1/3 cup sugar, 2 tablespoons butter, 1 tablespoon honey and a dash of salt. Cook and stir over medium heat until butter is melted. Remove from heat. In a small bowl, lightly beat 2 egg yolks. Gradually stir about half of the warm milk mixture into beaten yolks. Return the yolk mixture to milk mixture in saucepan and stir to combine. Cook and stir over medium heat just until mixture thickens and coats a spoon. Remove from heat. Stir in poppy seeds and 1/2 teaspoon lemon zest. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Raspberry Filling: In a medium saucepan, combine 2 cups frozen raspberries, 3/4 cup sugar, 2 tablespoons water, 1 tablespoon cornstarch and 1 teaspoon lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a bowl and chill, covered, for at least 2 hours or up to 2 days. Makes 1 1/2 cups.
Apricot Filling: In a medium saucepan, combine 1 1/2 cups chopped dried apricots and 1 1/2 cups apricot nectar. Cook and stir over medium-high heat until boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat and stir in 1/4 teaspoon ground cinnamon. Cool slightly. Place in a blender and blend until smooth. (Mixture should be thicker than applesauce.) Transfer to a bowl and chill, covered, for several hours or up to 2 days. Makes 1 1/2 cup.
Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes 2/3 cup.
storage

Store unglazed kolaches in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.